Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally swearing by its superb cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a select list of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it joins a worldwide network of cities metropolises across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".
The honor "is a testament to its profound gastronomic legacy and dynamic food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this venerable city comes as hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, chaotic, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has perennially shaped its essence: an unparalleled devotion for food.
"'The day's menu, how will it be cooked' is a ongoing dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, evolved, and elevated to extraordinary levels in their royal kitchens.
These kitchens of the nobility were hubs of food experimentation, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with dough.
More Than Just Famous Dishes
Apart from the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and carts – hidden gems that are immensely favored by the locals.
In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.
In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and involved. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation do not want to learn the art.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The international acclaim, it is anticipated, will motivate more people worldwide to learn these tales and travel to the city to taste the food wonders of Lucknow.
